The Instant Pot has changed my life. Like most people, I didn’t think I needed one because I had a crockpot. But, trust me – you won’t regret this purchase!

The Instant Pot combines an electric pressure cooker, slow cooker, rice cooker and yogurt maker. This magical device will save you SO much time – it cooks chicken breasts in 8 minutes, an entire chicken in just 25 minutes (yes, a whole chicken!!), fall-off-the-bone ribs in 30 minutes and pork shoulder (carnitas, anyone?!) in 45 minutes. See the full list of cooking times here. Have I convinced you yet? 🙂

For questions about the Instant Pot and recipe inspiration, I highly encourage you join the Instant Pot Community on Facebook. With almost 700,000 members, you’ll quickly see why people love it so much!

This recipe evolved from testing some of my favorite crockpot recipes in the Instant Pot. It is a perfect hearty fall soup that takes only 15 minutes to cook, AND is even better the next day (hooray for leftovers!).

Use the Instant Pot ‘Saute’ function to carmelize onion, garlic, carrots and celery until translucent – about 10 minutes. Add remaining ingredients. Change Instant Pot to the ‘Manual’ High setting and set for 15 minutes. Use the quick release. When release has finished, open pot and shred chicken thighs (they will pretty much fall apart right in the pot). If using chicken breasts, adjust cooking time to a few minutes less.

Note- Cooking times may vary depending on the rice you use and size of chicken.

*Crockpot version: Add all ingredients and cook for 5-6 hours on low (photo shown is with ingredients in crockpot)